Frederick Restaurant Week

Brewer's Alley Menu

Make A Reservation – Restaurant Website

2-COURSE LUNCH


Appetizers 
cream of celery

house salad

chicken kimchee spring roll with a tomato cream


Entrées
pork and eggs with celeriac & potato hash and spicy tomato demi

salisbury steak with toasted brioche and onion gravy

southwestern chicken with spinach fettuccini, roasted corn, poblano peppers, oven roasted tomatoes and smoked chile sauce

salami burger hereford ground beef patty topped with genoa salami, caramelized onion and havarti cheese with lettuce, tomato and smoked tomato mayonnaise

grilled vegetable panini –eggplant, roasted pepper, portabella mushroom, fresh mozzarella cheese with arugula and sundried tomato pesto on ciabatta bread

meatball calzone- brewer’s meatballs enrobed in pastry and baked in the wood oven

3-COURSE DINNER


Appetizers
cream of celery

arugula salad with roasted eggplant and goat cheese

chicken kimchee spring roll with mustard cream


Entrées
chili crusted new york strip steak with nut brown ale chili and avocado butter

roasted ½ chicken with oatmeal stout -shallot reduction and pomme fritts

baked cod topped with dijon bread crumbs and tomato basil served with old bay butter

1634 ale battered rockfish with house-cut fries, broccoli slaw and tartar Sauce

chickpea and sweet potato curry over basmati rice

smoked pork belly with roasted garlic mashers, wilted spinach and orange-jalapeno jus


Desserts
hazelnut terrine

oreo cheesecake

crème brulee